Inorganic additives in meat production and processing

The present research focuses on the different ways that inorganic chemicals can affect processed meat quality and its impact on the Finial food quality. The processed meat products (ham, bacon, frankfurters, sausages, salami, and so on) are treated with food additives to increase its shelf life and/...

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Bibliographic Details
Published inE3S web of conferences Vol. 510; p. 1028
Main Authors Dissanayake, Kasun, Rifky, Mohamed, Hunupolagama, Dulangana, Harris, Jaladeen Mohamed, Zokirov, Kurbonalijon, Azizova, Kholida, Ermat, Sanaev, Samadiy, Murodjon
Format Journal Article Conference Proceeding
LanguageEnglish
Published Les Ulis EDP Sciences 01.01.2024
Subjects
Bacon
Calcium chloride
Chloride
Chlorine compounds
Essential oils
Food additives
Food quality
Magnesium
Magnesium chloride
Manufacturing industry
Meat
Meat production
Meat products
Microorganisms
Microspheres
Oxidants
Oxidizing agents
Plant extracts
Potassium chloride
Preservatives
Salami
Salting
Sausages
Shelf life
Sodium chloride
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Summary:The present research focuses on the different ways that inorganic chemicals can affect processed meat quality and its impact on the Finial food quality. The processed meat products (ham, bacon, frankfurters, sausages, salami, and so on) are treated with food additives to increase its shelf life and/or taste (curing, smoking, salting, or the application of chemical preservatives and additives). One area of focus is the preservation and extension of shelf life and other area is to identify the effects and benefits. By incorporating natural additives, such as essential oils and plant extracts, through nano systems, antioxidant effects and improved properties have been observed when applied directly to meat or during manufacturing processes. Additionally, the general trend is a decrease in the level of sodium chloride of processed meat products. Many studies have looked into the use of NaCl substitutes to limit the pro-oxidant effects and control microbial development, including Potassium Chloride (KCl), K-lactate, Calcium Chloride (CaCl 2 ) and Magnesium Chloride (MgCl 2 ) microspheres and it should be governed to minimise and control the use of inorganic substances to reduce impact to the consumers.
Bibliography:ObjectType-Conference Proceeding-1
SourceType-Conference Papers & Proceedings-1
content type line 21
ISSN:2267-1242
2555-0403
2267-1242
DOI:10.1051/e3sconf/202451001028